Serves 10
40 min
Quinoa Egg Muffins
Recipe GLPRcef5ce6084b559
Savory egg muffins packed with broccoli, quinoa, and topped with red pepper and creamy feta cheese. These protein-rich bites are perfect for meal prep, breakfast, or a nutritious snack. Naturally gluten-free and vegetarian, they bake to a tender, fluffy texture in about 30 minutes.
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Ingredients
2 heads broccoli, trimmed and finely chopped
7 large whole eggs
1/2 cup milk (dairy or non-dairy)
1/4 cup uncooked quinoa
1/3 red bell pepper, diced
2 tablespoons crumbled feta cheese
Salt and black pepper to taste
Butter or non-stick cooking spray for greasing
Directions
Preheat your oven to 350°F. Lightly grease a muffin pan with butter or non-stick cooking spray. Divide the uncooked quinoa evenly among the muffin cups, placing about 1 teaspoon in the bottom of each cup.
Crack all 7 eggs into a mixing bowl and add the milk. Beat together vigorously with a fork until the mixture is well combined and uniform.
Trim away most of the tough stalks from the broccoli heads, then finely chop the florets. Add the chopped broccoli to the egg and milk mixture, stirring gently to distribute evenly. Season with salt and pepper to taste.
Pour the broccoli-egg mixture into a liquid measuring cup or pitcher to make pouring easier. Carefully pour the mixture into the prepared muffin cups, filling each about three-quarters full and ensuring the broccoli pieces are evenly distributed.
Dice the red bell pepper into small pieces. Sprinkle the diced pepper and crumbled feta cheese evenly over the top of each muffin cup.
Place the muffin pan in the preheated oven and bake for 30 minutes, until the eggs are fully set and puffed in the center. The muffins should be cooked through with no jiggly liquid remaining. Remove from the oven and allow to cool in the pan for 5 minutes before serving, or cool completely and store in an airtight container in the refrigerator for up to 5 days or freeze for longer storage.
